2 Serves
40 Mins
Using a sharp knife, score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
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Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
7 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
422 mg / 1,250 mgPotassium
610 mg / 4,700 mgSodium
133 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
175 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Season both sides of the duck breast generously with salt and pepper.
Place the duck breast skin-side down in a cold oven-safe skillet, then turn the heat to medium-low to slowly render the fat until the skin is golden and crispy.
Flip the duck breast and cook for an additional few minutes until the desired internal temperature is reached, then remove from the skillet to rest before slicing.
25
g95
g20
g
Yemeni
